Monday, May 21, 2012

While I could probably eat my weight in green cabbage and would do so willingly, cauliflower isn't as welcome on my plate. While there are a couple of ways of making cauliflower that can be snuck past my fussy tastebuds (think oven-roasted cauliflower or cauliflower usili), there is literally only one way that Pete can be persuaded to eat this vegetable - and that is if it's hidden under a layer of cheese and white sauce. Yesterday turned out to be the day that I made this for my husband for the first time, because there was just too much cauliflower for one person to finish off especially when that person is not particularly fond of this smelly vegetable (but ask her to eat potatoes and see what happens - just stay a safe distance away while you watch!).Oh, do you remember me saying that mustard just loves cheese? I proved it for the umptieth time with this recipe.Recipe for:Cauliflower cheeseIngredients:1/2 small cauliflower, separated into more or less evenly sized florets1/2 cup + 2 cups milk + more as required1/2 cup Cheddar cheese, grated2 tbsp butter2 tbsp plain flour1 tbsp wholegrain prepared mustardfreshly ground black pepper, to tastesea salt, to taste

Method:1. Cook the cauliflower with 1/2 cup milk and enough water to cover the florets, until done but not overcooked. (It is cooked when a skewer goes through the thickest part of the floret without too much resistance. Drain and place in an oven-safe casserole dish.2. Heat a heavy-based saucepan and put the flour and butter in. Cook it on medium heat, stirring continuously until the butter and flour are well incorporated and the flour smells good (3-4 minutes).3. Stir in the mustard, then add the remaining 2 cups milk all at once and whisk the mixture well so that there are no lumps. Add the cheese and stir till it melts in.5. Cook the sauce till it thickens and becomes glossy (about 5 minutes on medium-low heat), stirring it to stop it catching on the bottom.6. Add salt and pepper to taste. Pour the sauce over the cooked florets. You can sprinkle on some more cheese now if you like.7. Cook it at 180C/350F for 15-20 minutes until the sauce is bubbling and the top is golden brown. Let the cauliflower cheese rest for 2-3 minutes before serving it up.

Method:1. Cook the cauliflower with 1/2 cup milk and enough water to cover the florets, until done but not overcooked. The cauliflower is cooked when a skewer goes through the thickest part of the floret without too much resistance. Drain and place in an oven-safe casserole dish.2. Heat a heavy-based saucepan and put the flour and butter in. Cook it on medium heat, stirring continuously until the butter and flour are well incorporated and the flour smells good (3-4 minutes).3. Stir in the mustard, then add the remaining 2 cups milk all at once and whisk the mixture well so that there are no lumps. Add the cheese and stir till it melts in.5. Cook the sauce till it thickens and becomes glossy (about 5 minutes on medium-low heat), stirring it to stop it catching on the bottom.6. Add salt and pepper to taste. Pour the sauce over the cooked florets. You can sprinkle on some more cheese now if you like.7. Cook it at 180C/350F for 15-20 minutes until the sauce is bubbling and the top is golden brown. Let the cauliflower cheese rest for 2-3 minutes before serving it up.

Sunday, May 20, 2012

I'm sure that there are dozens of recipes for green rice Indian-style on the blogosphere, and dozens more if you were to look for "spinach rice" or "spinach pulao" or "spinach masala rice" or for any such combination that you care to come up with... but, like Frank Sinatra (much) before me, I didn't do it in any of those other dozens of ways - instead, I did it "Myyyyyy Waaaaaaayyy". Just be glad that I cooked it Myyyyyy Waaaaaaayyy, instead of singing it - I don't think that my singing would be particularly appreciated, whereas chances of my recipe being appreciated are quite good... or so I like to think. But, more importantly - what do YOU think?Recipe for:Spinach black-sesame masala rice
Ingredients:
4-5 cups basmati rice, pre-cooked al dente
1 cup shredded green cabbage (I used savoy)
1 large onion, sliced thinly
2 tbsp chopped mint
1 tbsp oil
1/2 tsp cumin seeds, crushed or left whole
1 tsp ghee
10-15 cashewnuts, broken, for garnish
a pinch of soda bicarb
Salt to tasteFor the wet masala
1 cup chopped spinach, loosely packed
1 cup chopped coriander leaves, loosely packed
4-5 green chillies (or as per taste)
1" piece gingerFor the dry masala
1 tbsp coriander seeds
1 tbsp black sesame seeds
1 tbsp tur dal
2-3 dry red chillies (optional)

Method:
1. Grind all the ingredients for the wet masala to a smooth paste and set aside till required.
Do not add any extra water while grinding.
2. Dry-roast the dry masala ingredients in a small pan over medium heat,
stirring frequently, till they are aromatic and the dal is golden brown. Do not let them burn. When cool, grind them to a powder (doesn't have to be very smooth) and reserve.
3. Heat the ghee in a big kadai or wok and fry the cashew nuts till they are a pale golden brown. Remove from the pan and set aside till required.
4. In the same pan, heat the 1 tbsp oil. Add 1/2 tsp cumin seeds and let them sizzle for 10 seconds, then add the sliced onion.
5. Fry 2-3 till they begin to soften, then add the cabbage.
Stir well, then cover the pan tightly and let the cabbage cook till nearly done, about 7 minutes.
6. Now add the ground spinach masala with a pinch of soda bicarb and fry it for about 5-6 minutes, stirring,
until it loses most of the excess moisture and doesn't smell raw any more.
7. Add the cooked rice now, along with salt to taste,
and mix it in carefully with the masala, without mushing up the grains,
then stir in the dry masala powder.
8. Sprinkle the chopped mint and fried cashewnuts over the rice,
and serve hot along with fried papad/appalam or potato crisps, and onion raita.

RECIPE: SPINACH BLACK-SESAME MASALA RICE
Ingredients:
4-5 cups basmati rice, pre-cooked al dente
1 cup shredded green cabbage (I used savoy)
1 large onion, sliced thinly
2 tbsp chopped mint
1 tbsp oil
1/2 tsp cumin seeds, crushed or left whole
1 tsp ghee
10-15 cashewnuts, broken, for garnish
a pinch of soda bicarb
Salt to tasteFor the wet masala
1 cup chopped spinach, loosely packed
1 cup chopped coriander leaves, loosely packed
4-5 green chillies (or as per taste)
1" piece gingerFor the dry masala
1 tbsp coriander seeds
1 tbsp black sesame seeds
1 tbsp tur dal
2-3 dry red chillies (optional)Method
1. Grind all the ingredients for the wet masala to a smooth paste and set aside till required. Do not add any extra water while grinding.
2. Dry-roast the dry masala ingredients in a small pan over medium heat, stirring frequently, till they are aromatic and the dal is golden brown. Do not let them burn. When cool, grind them to a
powder (doesn't have to be very smooth) and reserve.
3. Heat the ghee in a big kadai or wok and fry the cashew nuts till they are a pale golden brown. Remove from the pan and set aside till required.
4. In the same pan, heat the 1 tbsp oil. Add 1/2 tsp cumin seeds and let them sizzle for 10 seconds, then add the sliced onion.
5. Fry 2-3 till they begin to soften, then add the cabbage. Stir well, then cover the pan tightly and let the cabbage cook till nearly done, about 7 minutes.
6. Now add the ground spinach masala with a pinch of soda bicarb and fry it for about 5-6 minutes, stirring, until it loses most of the excess moisture and doesn't smell raw any more.
7. Add the cooked rice now, along with salt to taste, and mix it in carefully with the masala without mushing up the grains, then stir in the dry masala powder.
8. Sprinkle the chopped mint and fried cashewnuts over the rice, and serve hot along with fried papad/appalam or potato crisps, and onion raita.

Saturday, May 12, 2012

The first time I ate these little things was at a work party in Singapore and they were the frozen store-bought type - but they were so delicious that I made a pig out of myself over them. I don't remember eating anything else that evening, actually. It could have just been the relief of finding something to eat that was vegetarian (our office parties had plenty of delicious looking things to eat, 98% of them barred to me), but that was not the real reason I monopolised the poppers - the real reason was a sort of disbelieving greed that something could be so darn good. I didn't imagine that replicating them at home was possible, so I didn't bother. I didn't even know what they were called, other than the generic "stuffed pepper".

Eventually, though, years later and thanks to the Internet and food websites, I discovered that the peppers were called jalapenos, and that the stuffed ones had a name - poppers. Going by my own experience, I imagined that was because you couldn't stop popping them into your mouth. Pop pop pop...

Anyway, if I was making these just for myself, I would not have bothered to remove the innards from the jalapenos. But as there were other less chilli-tolerant people who would be trying out the poppers, I removed every last vestige of seeds and pith that I could manage. So, stuffed with cheese as they were, the poppers didnt quite give me that hit of heat I would've ideally liked. That said, they were still quite, quite delicious. One of the few things, in my opinion, that are just as gorgeous baked as deep-fried.

Don't get me wrong, just because they are baked doesn't mean these jalapenos are low in fat or can be classified as health food (oh how I wish...!) - far from it. But they're that much less fattier than deep-fried, that's all. They're best had fresh and warm - I don't think I would recommend eating them oven-hot, because the cheese would probably strip the lining from your cheeks. Eat them warm, though, and tell me these poppers aren't the scrummiest thing you've ever tasted...

Method:1. Halve the jalapenos lengthwise and carefully remove the seeds and pith without cutting through the flesh.2. Mix the flour, pepper and garlic powder in a shallow, wide bowl.3. Put the cream cheese, Boursin and cheddar in a bowl and mix together well. Dribble in the milk and blend again.4. Whisk the egg and egg white till well blended but not foamy.5. Fill the jalapeno halves with the cream cheese mixture.6. Put some plain water in a shallow bowl. Dip each filled jalapeno first in the water, then in the flour so that both sides are well covered,then in the beaten egg, and finally in the breadcrumbs. Place on a non-stick foil-covered baking tray.7. Heat the oven to 180C/350F and bake the jalapenos for about 30-40 minutes - it took 30 minutes in my fan-assisted oven.8. Serve warm or at room temperature.

RECIPE: BAKED JALAPENO POPPERSIngredients:10 jalapenos, all of a size

1/3 cup garlic-herb cream cheese

1/3 cup Boursin cheese

1/3 cup grated mature Cheddar cheese

2 tsp milk

1/2 tsp ground pepper

1/2 cup plain flour

1/2 tsp garlic powder

1 egg + 1 egg white

Breadcrumbs as required (1 generous cup)

Water

Method:

1. Halve the jalapenos lengthwise and carefully remove the seeds and pith without cutting through the flesh.

2. Mix the flour, pepper and garlic powder in a shallow, wide bowl.

3. Put the cream cheese, Boursin and cheddar in a bowl and mix together well. Dribble in the milk and blend again.

4. Whisk the egg and egg white till well blended but not foamy.

5. Fill the jalapeno halves with the cream cheese mixture.

6. Put some plain water in a shallow bowl. Dip each filled jalapeno first in the water, then in the flour so that both sides are well covered, then in the beaten egg, and finally in the breadcrumbs. Place on a non-stick foil-covered baking tray.

7. Heat the oven to 180C/350F and bake the jalapenos for about 30-40 minutes - it took 30 minutes in my fan-assisted oven.

Sunday, May 06, 2012

If you're unfamiliar with British cuisine, you'll probably be expecting a recipe for a dessert of some sort - but this is no dessert, even though they're termed "puddings". They're savoury, airy puffs of pure carb and, filled with gravy, they're an indispensable part of "Sunday lunch" along with the roast potatoes, parsnips, carrots and other vegetables that accompany the roast chicken or beef.

I'd never made them before, and while it's not a complicated recipe, the recipes on BBC Food asked for the ingredients to be precisely measured. I was leery of doing this - I hate having to weigh things carefully; the detail work just doesn't appeal to my slapdash nature.

Then I came across a ridiculously simple recipe, and I really doubt this can be made any easier. It's just brilliant! I added some herbs to the batter, but otherwise there's no change to the recipe. Eggs, flour, milk, seasoning. That's it.

If you don't have proper Yorkshire pudding pans, you can make them just as well in muffin pans, like I did. Be warned, these puddings puff up quite a lot. Mine turned out all sizes and shapes because my oven doesn't heat evenly... but the puddings tasted great. They were, if anything, slightly burnt on top, but that was deliberate because that's how Pete likes them.
Pete (actually, his hand) trying to sneak a Yorkie from the tin even as I was taking a photograph!

And unless you're competing in Masterchef, the weird sizes and shapes don't matter one bit. Taste is king.

Method:
1. Preheat the oven to 220C/425F.
2. Place three glasses of equal size and shape side by side. Break the eggs into one glass. Pour milk in the next glass to come up to the same level as the eggs. In the third glass, put in enough flour to come up to the same level as the eggs/milk.
3. Now put the flour in a medium mixing bowl and add the salt, pepper and herbs. Stir together.
4. Make a well in the centre of the flour and pour in the eggs.
Beat with a fork till the eggs and flour are well mixed.
5. Now pour the milk in a steady, thin stream while whisking the mixture constantly to make a smooth batter.
Rest the batter for at least 10 minutes. (According to other recipes I've read, the batter can be stored covered in the fridge for up to 12 hours before baking - but I haven't tried this out and don't know what difference it will make to the puddings.)
6. Take a 12-tray muffin pan. Pour a tsp of oil into each cup to cover the bottom, and grease the sides as well. Heat the muffin pan in the hot oven for 5-6 minutes or till the oil is smoking hot.
7. Pour a small ladleful of the batter into each cup as quickly as possible(fill it no more than half-way),
then return the tray to the oven immediately. Let the puddings bake for 10-15 minutes (do not open the oven for the first 10 minutes) or until they are golden brown.
Remove and serve immediately.
They can also be frozen after they're completely cool.

Method:1. Preheat the oven to 220C/425F.2. Place three glasses of equal size and shape side by side. Break the eggs into one glass. Pour milk in the next glass to come up to the same level as the eggs. In the third glass, put in enough flour to come up to the same level as the eggs and milk. 3. Now put the flour in a medium mixing bowl and add the salt, pepper and herbs. Stir together. 4. Make a well in the centre of the flour and pour in the eggs. Beat with a fork till the eggs and flour are well mixed. 5. Now pour the milk in a steady, thin stream, whisking the mixture constantly until a smooth batter is formed. Rest the batter for at least 10 minutes. (According to other recipes I've read, the batter can be stored covered in the fridge for up to 12 hours before baking - but I haven't tried this out and don't know what difference it will make to the puddings.) 6. Take a 12-tray muffin pan. Pour a tsp of oil into each cup to cover the bottom, and grease the sides as well. Heat the muffin pan in the hot oven for 5-6 minutes or till the oil is smoking hot. 7. Pour a small ladleful of the batter into each cup as quickly as possible (fill it no more than half-way), then return the tray to the oven. Let the puddings bake for 10-15 minutes (do not open the oven for the first 10 minutes) or until they are golden brown. Remove and serve immediately. They can also be frozen after they're completely cool.

Friday, May 04, 2012

I'm beginning to wonder if I should call these "recipes" - they're so basic and samey in the making, especially if you're Indian and make/eat rotis/parathas/etc often. Still, the difference in flavour is obviously marked, different with every filling you choose to use (well, duh, I know).

I don't think I've used a beany filling before, so it's an opportunity to say I used a beany filling and, at the same time, increase the number of recipes on my blog by one. My aim this year is to reach 500 posts, and oh man, is it ever a slooooowwww process! I'm currently at 467, and it's high time I touched the 500 mark - especially as this blog has been going for close on 7 years!

(Actually, it will complete 7 years on the 17th of May - I just checked!). All compliments, congratulations and wah-bhai-wahs as well as encouragement to continue will be graciously and humbly accepted.)So, the pinto bean filling - it came about simply because there was a small box of leftover cooked beans in the fridge. I just LOVE pinto beans - they're so creamy when cooked, the texture is just lovely. They're probably my most favourite bean, next to chickpeas which, ok, are not a bean really, I know... but you know what I mean, don't you?Recipe for: Pinto bean parathasIngredients:
2 cups whole wheat flour
1/2 cup plain yogurt
1/2 tsp omam (ajwain/bishopsweed/carom seeds)
1/3 cup cooked pinto beans
1/2 tsp garam masala/pav bhaji masala or spice mix of choice
Water as required
Salt to taste
Pam spray/oil/butter/ghee as required

Method:
1. Put the flour and omam in a medium size bowl, make a well in the middle and add the yogurt. Mix it in, then make a soft dough using just as much water as required. Knead for 2-3 minutes, then cover the bowl and leave the dough to rest for 30 minutes.
2. Mash together the pinto beans, garam masala/pav bhaji masala and salt to taste. Reserve.
3. Pinch off a small lime-sized bit off the dough and roll it out on a lightly floured board.
4. Place a tablespoon of the pinto bean paste in the middle of the rolled out dough,
bring the edges in and make a ball, being careful to seal the filling inside fully. Then roll the ball out into a round paratha.5. Heat a tava/pancake pan on medium high and place a paratha on it. Cook the paratha for about 30 seconds, then flip it over and spray it with Pam or spread a little butter/oil/ghee. Turn it over again and do the same with the other side. Cook both sides until the paratha acquires golden brown spots. Continue the same way with the rest of the dough.6. Serve hot with pickles and yogurt, or with any gravy curry, or even coconut chutney.

Method:1. Put the flour and omam in a medium size bowl, make a well in the middle and add the yogurt. Mix it in, then make a soft dough using just as much water as required. Knead for 2-3 minutes, then cover the bowl and leave the dough to rest for 30 minutes.2. Mash together the pinto beans, garam masala/pav bhaji masala and salt to taste. Reserve.3. Pinch off a small lime-sized bit off the dough and roll it out on a lightly floured board. 4. Place a tablespoon of the pinto bean paste in the middle of the rolled out dough, bring the edges in and make a ball, being careful to seal the filling inside fully. Then roll the ball out into a round paratha. 5. Heat a tava/pancake pan on medium high and place a paratha on it. Cook the paratha for about 30 seconds, then flip it over and spray it with Pam or spread a little butter/oil/ghee. Turn it over again and do the same with the other side. Cook both sides until the paratha acquires golden brown spots. Continue the same way with the rest of the dough. 6. Serve hot with pickles and yogurt, or with any gravy curry or even chutney.